Catching a cold or flu is no fun, but getting to enjoy rich, hearty soups can be a delight! This 48-hour bone broth was prompted by a super special delivery from a most Fantastic-O…aka Omar, my fellow producer for The EATS Community. He thoughtfully dropped off all the ingredients I needed to make this because I had the sniffles…Thanks Omar!

INGREDIENTS: Chicken (whole or pieces) with bone and skin on…pasture raised or organic only

3 average onions (halved)

1/2 bunch celery (rough chopped)

1 bunch carrots (peeled, chopped)

ginger (peeled and smashed)

salt, pepper, and spices you like

bay leaves (2-3)

bok choy (1 bunch)

splash of white wine

honey is optional if the person you are serving has a really scratchy throat

extra veggies to put in at the end: more chopped celery and carrots, bok choy and julienned ginger with noodled carrots

Separate broth in to different pots to make varied soups, including classic chicken with veggie soup and east Asian inspired shiitake mushroom soup with noodled carrots, sliced green onions, sesame seeds, and red pepper flakes to garnish.

I froze several portions of both soups for gifting and to have on hand to cook with for the next dish.

Note: I like to brew the heck out of the chicken to maximize the bone broth’S nutritive value. After all, if an animal is going to help fuel me, I want to do it justice by making sure not to waste any part of it. Also, you can brew much shorter than the 2 days I spent deepening the flavor and health profile of this broth, but please do not brew any less than 8 hours. 12 hours or brewing would be an good compromise.